Senior Sous Chef
Blue Jasmine Wine & Tapasía – Ocean Village, Southampton
Salary: £30,000- £38,000 per year
Job Type: Full-time, Permanent
Hours: Up to 45 hours per week
About Blue Jasmine
Blue Jasmine Wine & Tapasía is an independent modern Asian restaurant overlooking Ocean Village Marina in Southampton.
Our menu brings together Asian-inspired sharing dishes, premium ingredients and contemporary presentation. Every dish is freshly prepared to order, with a strong focus on consistency, quality and attention to detail.
We are now looking for an experienced and dependable Senior Sous Chef to support our Head Chef and take a leading role in the day-to-day operation of the kitchen.
The Role
This is a senior kitchen position suited to a strong, hands-on chef who can lead services, maintain high standards and help develop the kitchen team.
You will work closely with the Head Chef and management team to ensure the kitchen operates efficiently, consistently and professionally. You must be confident taking full responsibility for the kitchen when the Head Chef is absent.
The successful candidate will have strong experience in an Asian or Asian-fusion kitchen and be comfortable working with fresh meat, seafood, dim sum, wok dishes and high-quality ingredients.
Key Responsibilities
- Support the Head Chef with the overall management and daily operation of the kitchen.
- Lead kitchen services and ensure dishes are prepared and presented consistently.
- Take responsibility for the kitchen when the Head Chef is unavailable.
- Supervise, train and motivate chefs, kitchen assistants and kitchen porters.
- Allocate sections and tasks effectively before and during service.
- Maintain high standards of food quality, presentation, portion control and speed of service.
- Ensure all food is prepared fresh and in accordance with recipes and agreed specifications.
- Assist with menu development, seasonal dishes and kitchen trials.
- Monitor stock levels and assist with ordering, deliveries and supplier management.
- Control food waste, portion sizes and kitchen costs.
- Support the Head Chef in achieving food-cost and gross-profit targets.
- Ensure correct stock rotation, labelling, storage and temperature control.
- Maintain excellent standards of cleanliness and kitchen organisation.
- Ensure compliance with food hygiene, HACCP, COSHH, allergen and health and safety procedures.
- Complete opening, closing and cleaning checks accurately.
- Help manage staff performance, training and kitchen discipline.
- Communicate effectively with the front-of-house and management teams.
- Help create a professional, respectful and productive kitchen environment.
About YouEssential Requirements
- Previous experience as a Sous Chef, Senior Sous Chef or in a comparable senior kitchen position.
- Strong professional experience with Asian or Asian-fusion cuisine.
- Proven ability to lead a busy kitchen service.
- Strong knowledge of food preparation, cooking techniques and presentation.
- Experience supervising and training kitchen team members.
- Good understanding of food hygiene, allergens, HACCP and health and safety.
- Strong stock-control, portion-control and waste-management skills.
- Calm, organised and reliable under pressure.
- High standards of cleanliness and attention to detail.
- Able to communicate clearly and work collaboratively with the wider restaurant team.
- Flexible availability, including evenings, weekends and bank holidays.
- The right to work in the United Kingdom.
Desirable Experience
- Experience working with fresh fish, seafood and high-quality meat.
- Experience with wok cooking, dim sum or modern Asian dishes.
- Experience supporting menu development and recipe costing.
- Experience managing ordering, stocktaking and food-cost targets.
- Experience deputising for a Head Chef.
What We Are Looking For
We are looking for someone who takes genuine pride in their food and understands that a Senior Sous Chef is responsible for more than their own section.
You should be able to lead by example, maintain standards during demanding services and help develop a stable, disciplined and capable kitchen team.
This position would suit an ambitious chef who is ready to take on greater management responsibility while remaining fully involved in preparation and service.
Salary and Working Hours
- £30,000- £38,000 per year
- Full-time, permanent position
- Up to 45 hours per week
- Evening, weekend and bank holiday availability required
How to Apply
Please apply with an up-to-date CV outlining your relevant kitchen-management experience and your experience with Asian or Asian-fusion cuisine.
Pay: £30,000.00-£38,000.00 per year
Benefits:
Work Location: In person
